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Saturday, August 29, 2009

Leche Asada - Peru - Pink Saturday

From the kitchen of One Perfect Bite...My post today is a bit more personal than usual. The now pink toned wall hanging is the first purchase I made as young woman. It's Peruvian, and has traveled with me all these years, covering walls as disparate as you can imagine. It held a place of honor in a basement flat and now graces the high wall of the house on the hill. It's worn and faded and should be retired, but it's a reminder of a time when my world was very young and the defining line that separates sky and sea was blurred. A reminder of times when anything was possible and spirits, set free, soared. It's also a reminder of a once exotic place. There is, of course, Machu Picchu and the mysteries of the Inca trail, but I'll wager that every mother, with a child who loves to read, can tell you that Paddington Bear comes from "deepest, darkest Peru" and that anyone returning from Peru would concur that one of the finest of the world's creme caramel can be had there. I hope you'll try it so you can join the chorus of those who sing its praises. Leche Asada is simple to make and guaranteed to please. I think you'll like it. Here's the recipe.

Directions:1) Preheat oven to 350 degrees F. Bring 2 quarts of water to a boil.2) Combine milk and cream in pan. Add vanilla extract and bring mixture to a simmer over medium heat. Remove from heat. Let sit until lukewarm, about 20 minutes. 3) Place eggs and yolks in a large bowl. Add 1/2 cup sugar and beat with an electric mixer until pale and creamy, about 3 minutes. Reduce mixer speed to low and beat in milk and cream. Strain mixture and set aside.4) Combine reserved 1/2 cup sugar and 1/4 cup water in a saucepan with a heavy bottom. Cook over moderate heat until it becomes syrupy and caramel colored.5) Carefully pour caramel into 6 (6-oz. each) custard cups. Pour an equal measure of custard into each cup.6) Place custard cups into a large pan. Transfer to oven. Pour boiling water around cups to come halfway up the sides. Cover with foil. Bake for 25 to 30 minutes, or until custard is just set. A knife inserted into custard should come out clean. Remove from water, leave to cool and chill overnight.7) Unmold, using a knife to loosen custard from edges of cups. Invert and serve. Yield: 6 servings.

They post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Hi Mary, Your Peruvian picture is wonderful,I love the colors. My family shows Peruvian horses in traditional Peruvian tack which is equisite and the hats are the same as your picture. I've never been to Machu Picu, but I have friends who have and say it is a magical place. I will add your recipe to my files to make for everyone...they will love it. Thanks so much for your recipes, Mumzie

This one is called "Kalvadans" - Calf dancing, since it was made of the fist milk that the cow gave after having a baby.

anything was possible and spirits, set free - I like that line, when you are around 20 years old you can do anything in the world.Even having that smoked pork for birthday. It was my 25 birthday a few years ago, now I am gong to be 38 years in December.

Love your post today, Mary. I think most of us "more mature" ladies have at least ONE thing that takes us back to when we were young and could leap tall buildings with a single bound. I love this piece that does it for you.NOW...this dessert sounds like something I would dearly love. If I only had some heavy creme, I would make it right this minute.Thanks so for the recipe.

Oh Mary, as always just beautiful honey, just beautiful. I so love that wall hanging. Some things are just to beautiful to retire and this is one of them. I will add this recipe to my list of many you have shared with us. You my friend are such a jewel. Please stop by and say hi. I so love it when you do. Country hugs and love to you Mary my friend, Sherry

Just me again, Mary.Cate is our GREAT granddaughter..I don't think I will ever live long enuf to become a GREAT-GREAT grandmother...*giggle...but, who knows....I COULD!!Have a great day..I need to visit the groc store and the first thing going in my cart will be heavy creme..(whipping creme ok?) Just can't wait to make the custard.

I love the print. We have never been to Peru, but my church sponsors a mission there. I hope to visit it someday soon. Some of my favorite short stories that I teach center around the Inca, Maya and Aztec. Your posts are always lovely. It's a pleasure to read them. Hope to see you at Crock Pot Wednesday.

Lovely post, Mary. My daughters friend has spent a great deal of time in Peru. Her mothers family lives there. We have heard some wonderful stories over the years. Your picture was a great Pink Saturday choice and thank you for the recipe...I intend to surprise Carolina with it next time she visits.

I love the way you described those special years. Yes the line did seem thin. Great post. And those grandchildren are adorable. Joshua's eyes just speak to your heart don't they? I know little boys are special... I have 5 Grands - All Boys! Happy Pink Saturday & thanks for visiting me today.

Hello Mary, I think your picture is very nice. It means something to you and that make it special. Thank you for sharing the story about it as well.The dessert sounds very easy. I think even I can make it.Smiling

Oh Mary. Your post touched my heart. I wouldn't retire the wall hanging. It's beautiful and the fading makes it all the more special. Besides, it takes you to a wonderful place in your heart that no one can take away from you. Happy Pink Saturday! Hugs, Terri

Hi Mary, thanks for visiting me yesterday for Pink Saturday. My husband used to travel internationally, way before I knew him, for work and we have a lovely assortment of his travel souveniers too. This hanging is beautiful but even more so are the memories it holds for you. Happy Pink Saturday (a day late)!Leslie

Can you give an estimate of how many people this will serve? I'm in Spanish class and we had to pick a country to do a report on and make a food from, I chose Peru, because of Machu Picchu. I've done my research and have picked this dessert to try. I'm not much of a chef so when it says '6 servings' on other sites I'm not sure if it means it'll only serve 6 or if that's just the amount of healthy stuff (sorry for lack of better words, I've been at this for hours). Please and thank you, any answer will help.

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